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Raspberry Pistachio Eclairs

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These Raspberry Pistachio Éclairs are a fruity, nutty twist on the French classic—filled with whipped cream, dipped in a glossy raspberry glaze, and finished with chopped pistachios and freeze-dried raspberry dust. Perfect for pink-themed parties, afternoon tea, or when you want your pastries to shine.

Ingredients

For the Choux Pastry:

  • 1/2 cup unsalted butter

  • 1 cup water

  • 1/4 tsp salt

  • 1 tbsp sugar

  • 1 cup all-purpose flour

  • 4 large eggs

For the Raspberry Glaze:

  • 1 cup powdered sugar

  • 2 tbsp raspberry puree

  • 1 tsp lemon juice

  • A few drops of pink gel food coloring (optional)

For the Filling:

  • 1 cup heavy cream

  • 2 tbsp powdered sugar

  • 1/2 tsp vanilla extract

Toppings:

 

  • 1/4 cup chopped pistachios

  • Freeze-dried raspberry powder

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

  2. In a saucepan, bring butter, water, salt, and sugar to a boil. Remove from heat and stir in flour until the mixture forms a dough ball.

  3. Return pan to heat and stir vigorously for 2 minutes to cook out moisture.

  4. Let dough cool slightly, then beat in eggs one at a time until smooth and glossy.

  5. Transfer dough to a piping bag with a large round tip and pipe 4-inch lines.

  6. Bake for 20–25 minutes until puffed and golden. Cool on a wire rack.

For the Filling:
7. Whip heavy cream with powdered sugar and vanilla until stiff peaks form.
8. Pipe cream into cooled éclairs using a small round tip inserted into the bottom.

For the Glaze & Decoration:
9. Mix powdered sugar, raspberry puree, and lemon juice to form a glaze. Add food coloring if desired.
10. Dip tops of filled éclairs in glaze. Sprinkle with chopped pistachios and dust with raspberry powder.
11. Chill until glaze is set.

Notes

  • Use cold heavy cream for best whipping results.

  • Fresh or frozen raspberries can be used for the puree. Strain for a smooth glaze.

  • Freeze-dried raspberry powder adds tang and color—optional but impactful.

  • Store éclairs chilled and consume within 1–2 days for best texture.

Find it online: https://yumfoodusa.com/raspberry-pistachio-eclairs-2/